My weekend baking project – Sweet potato chocolate cake. Once again, I was recipe hunting on Donna Hay and I came across this recipe. I found it really interesting because firstly, it does not require any oil or butter. Secondly, there was no refined sugar added – the sweetness of the cake comes from the sweet potato and pitted dates. Since sweet potatoes were on specials this week, I’ve decided to give it a try.
I made a couple of changes to the recipe. I used plain flour, cocoa powder and pitted dates instead of buckwheat flour, raw cocoa powder and fresh dates. I found it strange to boil the sweet potatoes because a lot of the sweetness would be lost into the water so I steamed the potatoes instead. Even doing so, I found the batter to be lacking in flavour. So I added honey into the cake batter and it made a huge difference! I would say that this cake has got to be the healthiest cake I’ve ever made and it tasted surprisingly good!
- 300g sweet potato (Kumara), peeled and cut into cubes
- 300g pitted dates
- 1 tsp vanilla essence
- 120g almond meal
- 75g plain flour
- 75g cocoa powder
- 1 tsp baking powder
- 3 eggs
- 160g honey
To make the ganache
- 220g dark chocolate (I used Lindt 70% dark)
- 100ml skim milk
- 30g unsalted butter
- 1/4 tsp salt
Preparation time: 30min
Baking time: 30min or when the skewer comes out clean
- Preheat oven to 160°C
- Lightly grease and prepare two 20cm round cake tins with non-sticking baking paper
- Steam the sweet potato for 20 minutes or until tender. Drain. Set aside to cool slightly.
- Place the date in a bowl and cover with boiling water. Set aside to soak for 10 minutes. Drain.
- Place the sweet potato, date, honey, vanilla essence and eggs in the food processor and process it until smooth
- Add in the almond meal, flour, cocoa and baking powder into the mixture and fold it until uniform
- Spoon the mixture evenly into a lightly greased cake tin and cook for 30 minutes or until the skewer comes out clean
- Leave it to cool completely
To make the ganache
- To prepare the ganache, heat up the milk and butter and salt together in a saucepan. Remove it from the heat just before it starts to boil
- Pour the heated mixture over the chopped up chocolate and mix well until all the chocolate has melted
- Let the ganache cool down slightly before pouring it over the cake. Using a palette knife, smooth out the ganache